Place butter, sugar and golden syrup in the bowl of an electric mixer and beat until pale and creamy. Set aside.
Process 60g walnuts in a food processor until finely ground, then place in a large bowl. Add baking powder, spices, salt and flour.
With the electric mixer on medium speed, add egg to butter mixture, beating until just combined. Gradually add flour mixture and beat until just combined. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest; don’t worry if it still feels soft.
Preheat oven to 180°C and line 2 large oven trays. Shape tablespoons of dough into ovals of even thickness and lightly press a pinch of the remaining walnuts over a corner of each oval. Place biscuits on lined trays, leaving 3cm between each one and bake for 12 minutes, swapping trays halfway, or until golden. Set aside to cool on a wire rack. Biscuits will keep in an airtight container for up to 1 week.
Process 60g walnuts in a food processor until finely ground, then place in a large bowl. Add baking powder, spices, salt and flour.
With the electric mixer on medium speed, add egg to butter mixture, beating until just combined. Gradually add flour mixture and beat until just combined. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest; don’t worry if it still feels soft.
Preheat oven to 180°C and line 2 large oven trays. Shape tablespoons of dough into ovals of even thickness and lightly press a pinch of the remaining walnuts over a corner of each oval. Place biscuits on lined trays, leaving 3cm between each one and bake for 12 minutes, swapping trays halfway, or until golden. Set aside to cool on a wire rack. Biscuits will keep in an airtight container for up to 1 week.